Tuesday, August 21, 2012

Tomatoes and Steak

Dinner doesn't have to be complicated, sometimes simple is best. We've grown a lot of tomatoes this summer and for dinner we had steak and tomato salad. Instead of the cherry tomatoes used in the previous recipe just supplement them with beefsteak tomatoes. Because they tend to be more "fleshy" you may have to let them sit longer in order to get the full flavor out of the tomatoes.

Brush your steak with extra light olive oil and then season the steak with coarsely ground black pepper, and coarsely ground sea salt.

Preheat the grill for 15 minutes, cook the steak for two minutes, turn it clockwise to get a nice grid allow it to cook another 2 1/2 minutes on the same side. Flip the steak and do the same to the other side.

If you want to be exact, you can get a meat thermometer rare steak will be 115-120 degrees, a medium rare will be from 125-130 degrees, and a medium steal will be from 135 to 140 degrees.

Personally I don't use a thermometer. Press the tip of your finger to the tip of your thumb If the steak feels like the fleshy part of your hand below the thumb then it's rare. Medium rare, touch the same spot on your hand while gently touching your middle finger to your thumb. Medium is the same method only touching your ring finger to your thumb and for well done touch your pinky to your thumb.